Today it was time for some ribs. I got some nice baby back ribs form click&grill. I am in the happy position that the butcher is not far from here so I could buy there in the store.
For today we decided to prepare something on the smoker. Finally we ended up with a 2kg Brisket.
First modification on my Weber Smokey Mountain (WSM) I was looking for a possibility to use my temperature probes without folding the cable of them to much. I used to insert the probe through the lid air vent or the front door. Both options are suboptimal for the cable.
What time is it? Rib-Time ! Yeah!! Today we had some BabyBack Ribs with a self made Magic Dust Rub. The Ribs lasted 6h on the WSM (3-2-1) glazed with a honey based BBQ sauce. Here are some impressions:
Today it was time for a “Pulled Pork” from the WSM.
Today is RibDay. Five BabyBack Rib from the Smoker.
Today I am about to smoke a Pulled Pork. The pulled pork will be served with self made coleslaw.
This links are from my former web-page. (German) 11h Brisket Hier –> Brisket auf dem WSM (Howto) ! Armadillo Eggs Hier –> Atomic Armadillo Eggs auf dem Weber (Howto) ! Cheddar Burger Hier –> Cheddar Burger auf dem Weber (Howto) ! Chicken Quesadillas Here –> Chicken Quesadillas with Guacamole on
Hi all, Today it’s time for some nice BabyBack Ribs Kansas-city style. Method 3-2-1, so 6h
Babyback Ribs Kansas-City Style from the Smoker